Printing on Comestible Products

ABSTRACT

A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate or a gelatinous edible composition, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. application Ser. No.10/759,236, filed Jan. 15, 2004, incorporated herein by reference in itsentirety.

TECHNICAL FIELD

This invention relates to techniques and compositions for applying adecorative image to a comestible product, including gelatinouscomestible products.

BACKGROUND

Decorative images are frequently applied to confections and foodarticles (i.e., comestible products), such as cakes, pastries, icecream, and baked goods. Frequently, decorative images are borne on anedible substrate that is transferred to a surface of a food article tobe decorated. The edible substrates are often thin, fragile layers ofstarch-based edible material. Such materials facilitate transfer of thedecorative image to the surface of the food article without detractingfrom the texture or appearance of the original food article. Preferably,the edible substrates may be relatively durable so as to withstand theprinting and transferring processes.

Edible substrates may be deposited onto a releasable backing paper orfilm to provide support throughout the printing process and tofacilitate handling of the edible substrate. After the edible substrateis properly transferred to the food article, the backing paper may bepeeled away to show the decorative image on the surface of the foodarticle.

Edible substrates can be formed by depositing an edible formulation on abacking paper using “screen printing” process. In such processes, ascreen fixture is positioned over the surface of the backing paper andthe edible material is manually forced through a screen mesh using asqueegee or other similar device. The screen printing process can beused to apply a decorative image to a planar substrate for transfer to aplanar target surface, such as the flat surface of a cake.

Applying a decorative image to a non-planar (i.e., three-dimensional)target surface is typically more laborious and time-consuming.Transferring a decorative image from release layer (i.e., a 2D surface)onto a non-planar surface (i.e., a 3D surface) can result in skewing ordistortion of the decorative image, for example, due to raised areas onthe non-planar surface distorting the originally 2D decorative image.

Accordingly, conventional techniques for applying a decorative image toa non-planar surface include hand painting a multi-colored image onto arelief mold surface using a pre-tempered colored chocolate, andthereafter filling the mold with a comestible material, such aschocolate, and, upon cooling, demolding the chocolate with themulti-colored image applied. The hand-painting technique is notconducive to mass production, due to the time and expense involved.

SUMMARY

In various implementations, a method for applying a color image to anon-planar comestible may include applying a disproportionate colorimage onto a substantially planar carrier and deforming the carrier toform a non-planar relief mold of a three-dimensional image, whereby thedeformed color image is proportionate relative to the three-dimensionalimage. A comestible material, such as chocolate or a gelatinouscomposition, may be deposited into the relief mold to substantiallyoverlie the color image. The comestible material may be removed from therelief mold, with the color image applied thereto. In oneimplementation, the disproportionate color image may be applied to thesubstantially planar carrier by screen printing one or more colorsforming the color image onto the carrier using an edible inkcomposition.

A gelatinous edible composition can be a nougat or gummi-type gelatinousedible composition. A gummi-type gelatinous edible composition caninclude one or more of the following: a sweetener, a gelling agent,and/or a shortening agent. A nougat-type gelatinous edible compositioncan include one or more of each of the following: a sweetener and anaerating agent. A gummi-type and nougat-type gelatinous ediblecomposition can also include water. Gelatinous edible compositions aregenerally prepared at an elevated temperature for deposition intoprinted relief molds, and then cooled and/or set and conditioned priorto removal from the mold.

Edible ink compositions can include one or more of each of thefollowing: a viscosity controller, a film forming compound, anemulsifier, and a food grade colorant. Optional ingredients include oneor more plasticizers or humectants. Edible ink compositions aregenerally prepared as aqueous solutions, e.g., for application to acarrier.

The details of one or more embodiments of the invention are set forth inthe accompanying drawings and the description below. Other features,objects, and advantages of the invention will be apparent from thedescription and drawings, and from the claims.

DESCRIPTION OF DRAWINGS

FIG. 1A is a flowchart showing a process for creating a 3D model.

FIGS. 1B and 1C are flowcharts showing a process for applying a colorimage to a 3D comestible product.

FIG. 2 shows a 2D artwork representing a 3D decorative image.

FIG. 3A shows an outline of an image printed onto the surface of asubstrate.

FIG. 3B show a 3D model affixed to the surface of the substrate of FIG.3A.

FIG. 4A shows a carrier aligned in a screen printing machine.

FIG. 4B shows the carrier of FIG. 4A with a mirror image of the artworkof FIG. 2 printed thereon.

FIG. 5 shows the carrier of FIG. 4B aligned in a vacuum forming machine.

FIG. 6A shows the carrier of FIG. 4B impressed with the 3D model of FIG.3B.

FIG. 6B shows the reverse side of the carrier of FIG. 6A.

FIG. 7A shows a disproportionate version of the 2D artwork of FIG. 2.

FIG. 7B shows the disproportionate 2D artwork of FIG. 7A overlaying the2D artwork of FIG. 2.

FIG. 8 shows a colored, disproportionate 2D artwork.

FIG. 9 shows a 3D comestible product adorning a bakery item.

Like reference symbols in the various drawings indicate like elements.

DETAILED DESCRIPTION

A technique for applying a decorative image to a three-dimensionalsurface of a comestible product may include applying a disproportionateimage to a substantially planar carrier and deforming the carrier into athree-dimensional relief mold, such that upon being deformed, thedecorative image is proportionate to (i.e., aligns with) thethree-dimensional (3D) surface. The deformed decorative image can thenbe applied to a three-dimensional target surface. The end product may bea comestible product, for example, a chocolate figurine, a gelatinouscomposition such as a gummi or nougat, or a cake decoration, having atleast one substantially non-planar surface, with a decorative image ofone or more colors applied to the non-planar surface of the comestibleproduct. For example, an edible gelatinous figurine can be shaped as apopular cartoon character and a three-dimensional image depicting thecharacter can be applied to a surface of the figurine.

An iterative process described below can be used to create an image thatis suitably disproportionate to an original 2D artwork, such that whenapplied to a carrier and deformed into a 3D relief mold, the imagealigns with the corresponding 3D impression formed in the carrier (i.e.,the relief mold). Referring to FIG. 1A, a process 100 for creating a 3Dmodel representative of a comestible product to which a multi-coloreddecorative image is to be applied is shown.

In a first step, a two-dimensional (2D) artwork is designed illustratinga two-dimensional representation of the three-dimensional decorativeimage to be applied to the three-dimensional surface of the comestibleproduct (step 102). For example, referring to FIG. 2, a 2D artwork 200of an image of a cartoon man (the “Cartoon Man”) is shown. A 3Dtemporary model of the 2D artwork, i.e., a 3D Cartoon Man, is preparedbased on the 2D artwork (step 104). The temporary model may be handsculpted from a pliable material that can be hardened, such asplasticine or modeling wax. Alternatively, the temporary model can bemachined, for example, using a CNC (computer numerical control) machineor pantograph, and using a metal or plastic material.

A 3D temporary relief mold is created from the temporary model, forexample, by pouring a liquid, silicon rubber over the temporary modeland allowing the rubber to harden (step 106). The rubber can then beseparated from the temporary model, thereby forming the 3D temporaryrelief mold. A food grade material that can be used to form a solid,more durable permanent model, such as resin, brass, aluminum orstainless steel, is poured in a liquid form into the temporary reliefmold (step 108). The material is allowed to solidify and is removed fromthe temporary relief mold, resulting in a permanent model representativeof the comestible product to which a multi-colored decorative image isto be applied (step 110).

FIG. 1B is a flowchart showing a process 111 for creating an adjusted 2Dartwork that is suitably disproportionate to the original 2D artwork200, such that when applied to a carrier and deformed into a 3D reliefmold, the image represented by the adjusted 2D artwork aligns with thecorresponding 3D impression formed in the carrier (i.e., the reliefmold). Referring to FIG. 3B, in a first step, the permanent model 310(which can be formed as per FIG. 1A) is affixed to a substrate 305 thatwill be used during a vacuum forming process. Optionally, beforeaffixing the permanent model to the substrate, an outline 300 of thedecorative image (i.e., a black outline without any colored regions) canbe applied to the substrate 305, as shown in FIG. 3A, and the permanentmodel 310 then aligned to the outline 300 and mounted onto the substrate305. This step can be particularly useful for commercial mass productionof a comestible product, when multiple permanent models may be createdand affixed to a single substrate, such that multiple relief molds canbe simultaneously created. In such an application, printingcorresponding multiple outlines of the image onto the substrate beforeaffixing the multiple permanent models facilitates a later step of aligna carrier to the models.

The permanent model 310 can be affixed to the substrate 305 using anadhesive, screws or other convenient means. The substrate 305 can beformed from a perforated stainless steel, for example, such that duringa vacuum forming process air can be extracted through the perforations.Optionally, holes can be drilled through the permanent model 310, whichholes align with holes or perforations in the substrate 305, such thatduring a vacuum forming process air can be extracted through the holes,which can be particularly useful in detailed regions of the permanentmodel 310.

The outline 300 can be applied to the substrate 305 using any convenientprinting technique, for example, screen printing. The original 2Dartwork 200 (FIG. 2) can be used to prepare a screen, and usingconventional screen printing techniques, the outline 300 is printed ontothe substrate 305.

A food grade substrate is used as a carrier for an edible, decorativeimage that will be applied to the three-dimensional comestible. In oneimplementation, the substrate is a thermoplastic sheet made of, forexample, virgin grade polyvinyl chloride, polypropylene, polycarbonate,acrylic or high impact polystyrene. The carrier may be transparent oropaque, although transparency can assist certain steps in the process asnoted below. In one implementation, the carrier has a thickness in therange of approximately 100-400 microns, and can be, for example, 275microns thick.

A mirror image outline of the original 2D artwork 200 is printed ontothe carrier (step 116). In one implementation, the original 2D artwork200 is used to create a screen of the mirror image outline and themirror image outline is screen printed onto the carrier. Referring toFIG. 4A, the carrier 400 is shown positioned within a screen printingmachine 405. The carrier 400 can be aligned to a lay edge 410 (i.e., aguide) along a width-wise side 411 of the carrier 400 and a second layedge 415 along a length-wise side 414 of the carrier. The lay edges 410,415 can be flat steel plates to guide or stop a sheet of material atsubstantially the same place each time a sheet is positioned within themachine. The mirror image screen is then used with the screen printingmachine 405 to print the mirror image outline 420 onto the carrier 400,as depicted in FIG. 4B.

In one implementation, the blank carrier 400 can be aligned within thescreen printing machine 405 as follows, such that the mirror imageoutline is printed at the appropriate location on the carrier 400 sowhen the printed carrier 400 is placed within a vacuum forming machine,the mirror image outline generally aligns with the permanent model 310(although other techniques to ensure alignment can be used). Using atransparent carrier 400, an operator places the blank carrier 400 facedown over the permanent model 310 affixed to the plate 305 and handmarks registration points onto the backside of the blank carrier 400.For example, the operator can trace an outline of the permanent model310 or trace certain features (e.g., the eyes and mouth of the CartoonMan) onto the carrier 400 using a felt tip pen (the tracings being theregistration points). When the carrier 400 is then placed (face-up)within the screen printing machine 405 and the screen of the mirrorimage outline is positioned over the carrier 400, the position of thecarrier 400 can be adjusted until the mirror image outline on the screenis aligned to the registration points. That is, when the carrier 400 isaligned to the screen, the registration points marked onto thetransparent carrier 400 will be visible to an operator through themirror image outline on the screen. The mirror image outline willthereby be printed in the appropriate region on the carrier 400, suchthat when the printed carrier 400 is placed within the vacuum formingmachine within the lay edges (described below), the permanent model 310will contact the printed carrier 400 at a location coinciding with themirror image outline 420.

Referring to FIG. 5 and again to FIG. 1B, the printed carrier 400 ispositioned face down (i.e., printed side down) in a vacuum formingmachine 500 (step 118). The printed carrier 400 is aligned to a lay edge505 along a width-wise side of the carrier 400 and to a second lay edge510 along a length-wise side of the carrier. The printed carrier 400 canbe warmed to increase pliability, for example, to a temperature in therange of approximately 60 to 80 degrees Celsius, such as 75 degreesCelsius if using a polyvinyl chloride material to form the carrier 400.A tray (not shown) upon which the plate 305 and permanent model 310 arepositioned is raised up to meet the printed carrier 400 and a vacuum isapplied to deform the printed carrier 400 to the permanent model 310(step 120). The carrier 400 once separated from the permanent model 310is impressed with the 3D representation of the decorative image, asshown in FIGS. 6A and 6B, and thereby forms a 3D relief mold 600.

One example of a vacuum forming machine is a vacuum forming unitavailable from Illig UK Ltd. of Bedfordshire, United Kingdom. The moldtool (i.e., the plate 305 with the permanent model 310 affixed), in maleor female format, used in the vacuum forming machine can be made fromaluminum, aluminum resin, brass, copper or magnesium and can be coatedwith a heat resistant, non-stick material, such as TEFLON™, Xylan or thelike.

Referring to FIG. 6A and again to FIG. 1B, the mirror image outline 620of the original 2D artwork 200 that was printed onto the carrier 400 isdeformed during the vacuum forming process, by virtue of the carrierbeing stretched to form a 3D relief mold. The deformed outline 620 isexamined to determine whether the outline aligns with the 3D impression600 of the decorative image now formed in the carrier (step 122). If thedeformed outline 620 does not align with the 3D impression 600 (“No”branch of step 122), then the amount by which the outline should bemoved when printed onto the carrier before deformation—so that upondeformation the outline will align with the 3D impression 600—ismeasured (step 124). Deformation generally occurs due to the height ordepth of the 3D impression.

In FIG. 6A the mirror image outline 620, which is shown as a solid line,and the boundary of the 3D impression 600, which is shown as a dottedline, appear to align in some regions and are not aligned in others. Forexample, at the top of the Cartoon Man's head, the outline 620 is adistance x from the boundary of the 3D impression 600 corresponding tothe top of the Cartoon Man's head. Distances of misalignment, such asdistance x, are measured where the outline 620 does not align to acorresponding feature formed in or by the 3D impression 600.

An example of a disproportionate 2D artwork 700 is shown in FIG. 7A, andis shown overlaying the original 2D artwork 200 represented as a dottedline in FIG. 7B, to illustrate the adjustments made to the original 2Dartwork 200. For example, the girth in the stomach region 710 of theCartoon Man results in more deformation in the stomach region 710 thanin less protruding areas of the Cartoon Man, such as the hands 720.Accordingly, the deformed outline is less likely to align to the 3Dimpression in the stomach region 710 due to the outlining deformingconsiderably in this region.

Referring again to FIG. 2, the original 2D artwork 200 is adjusted basedon the measurements to create an adjusted 2D artwork (step 126). Forexample, the Cartoon Man's head can be adjusted based on the measurementof the distance x between the outline 620 and the 3D impression 600. Theadjusted 2D artwork is disproportionate to the original 2D artwork 200,so that when an outline based on the adjusted 2D artwork is applied tothe carrier and deformed to create a 3D relief mold, the outline alignswith the 3D impression formed in the carrier (i.e., the 3D relief mold).That is, for example, at the top of the Cartoon Man's head the printedoutline based on the adjusted 2D artwork will align with the boundary ofthe 3D impression, as compared to the obvious misalignment depicted inFIG. 6A. Typically, one or more additional iterations of the processdescribed above, in particular steps 116-126 are required to finallyadjust the original 2D artwork 200 such that when deformed, thedecorative image aligns to the 3D relief mold.

For example, the adjusted 2D artwork created at step 126 is used tocreate a mirror image outline of the adjusted 2D artwork that is thenprinted onto a blank carrier (2^(nd) iteration of step 116). The printedcarrier is positioned face down in a vacuum forming machine (2^(nd)iteration of step 118) and is vacuum formed to the permanent model(2^(nd) iteration of step 120). An operator then examines the deformedadjusted outline to determine whether or not the outline aligns with the3D impression formed in the carrier (2^(nd) iteration of step 122). Ifthe deformed outline still does not align to the 3D impression (“No”branch of decision step 122), then the operator measures the movement ofthe adjusted outline with respect to the 3D impression (2^(nd) iterationof step 124) and adjusts the artwork a second time based on themeasurements (2^(nd) iteration of step 126).

If the deformed outline does align to the 3D impression (“Yes” branch ofdecision step 122), then the adjusted artwork that was used to createthe deformed outline has been adjusted sufficiently from the original 2Dartwork 200, such that when deformed the decorative image aligns to the3D relief mold. Referring to FIG. 1C, the adjusted artwork is used toprint a corresponding colored decorative image onto a carrier (step130). For example, if a screen printing process is used to print ontothe carrier, then a multi-step process may be used to print the colorimage, for example, if multiple colors are required to create thecolored image.

FIG. 8 shows the Cartoon Man 800 printed in color on a carrier 805. Thetargets 810 shown in the corners of the carrier 805 can be used to alignthe screens used in a multi-step process to the carrier 805, such thatthe colored image printed onto the carrier 805 with respect to eachscreen is in alignment. Alternative methods of printing can be used,such as offset printing, thermal transfer, ink jetting, and the like.The colored decorative image can be printed using an edible inkcomposition, such as the composition described below.

The color printed carrier 805 is vacuum formed to the permanent model310 (step 132), thereby creating a 3D relief mold with the coloreddecorative image 800 adhered to the mold surface. If a male mold tool isused, such as the permanent model described in the illustrative exampleabove, then the colored image is adhered to an interior surface of themold. Alternatively, a female (i.e., concave) mold tool can be used, inwhich case the colored image is adhered to an exterior surface of themold. The color is applied using an edible ink mixture, describedfurther below.

The relief mold can either be filled with an edible material (step 134),for example, a jelly, fudge, gelatinous edible composition (e.g.,nougat, gummi), chocolate or a chocolate compound, or the relief moldcan be stored for later use. To fill the relief mold with an ediblematerial, the carrier 805 is trimmed, if necessary, to fit within afilling machine. Suitable machines are available from Knobel inSwitzerland. A jelly, fudge, chocolate or chocolate compound can bemelted and deposited into the relief mold. For example, chocolate can bemelted to a temperature of approximately 35-50° Celsius. The filledrelief mold can be cooled, for example, by passing the filled reliefmold through a cooling tunnel. Suitable cooling tunnels are availablefrom Sollich of Peterborough, United Kingdom. In one implementation, arelief mold filled with chocolate or a chocolate compound is cooled to5° C. for approximately 15 minutes. In another implementation, a reliefmold filled with a gelatinous edible composition is cooled to 5° C. forapproximately 15 minutes, e.g., to result in the formation of a “skin”on the gelatinous edible composition. Once the edible material hascooled to a temperature at which the edible material is self-supporting,the edible material is removed from the mold (step 136) with the colorimage adhering to a surface of the edible material.

In embodiments where a gelatinous edible composition is deposited, thegelatinous edible composition deposited may be first cooled to “skin”the composition as described above, then cooled for an additional periodof time, e.g., in a refrigerator, before being conditioned, e.g., atroom temperature, as described below.

The demolded comestible product may be an edible chocolate or gelatinousfigurine, which may be used as a cake adornment, for example. FIG. 9shows a finished 3D comestible product 900 with the Cartoon Mandecorative image applied to a non-planar surface of the product 900,which product 900 is used to adorn the top of a cake 905.

Once a suitably adjusted 2D artwork has been arrived at using thetechniques described above in reference to FIG. 1B, multiple reliefmolds can be produced at the same time for mass producing the desiredcomestible product. Multiple decorative images can be applied to asingle carrier, and a corresponding number of multiple permanent modelsaffixed to a single substrate. The carrier can then be vacuum formed tothe substrate, thereby forming multiple relief molds from the carrier.The carrier can be cut to separate the multiple relief molds.

In one implementation, an empty relief mold can be stored for at leastsix months before being filled with an edible material. An empty reliefmold can be stored at ambient temperature in a sealed bag or other suchpackaging providing a good moisture vapor barrier. The edible materialcan be stored in the mold for at least 18 months before being demolded.A filled mold can be stored in chilled conditions, for example, at atemperature of approximately 0 to 10° C., to maintain freshness.

Exemplary packaging materials for packaging an empty or filled mold caninclude polypropylene films, polyester films such as MYLAR® (availablefrom E.I. du Pont de Nemours and Company of Wilmington, Del.), foils(e.g., aluminum) and the like, and may be packed in a sturdy corrugatedbox to prevent damage.

In one implementation, a comestible product may be formed from two ormore different portions. For example, referring to the Cartoon Man cakeadornment 900 shown in FIG. 9, in the process described above, theCartoon Man cake adornment 900 was formed from a single relief mold as aone-piece comestible product. However, in an alternative embodiment, theCartoon Man cake adornment 900 can be formed from multiple pieces, suchas a separate piece for the head, separate pieces for the arms andseparate pieces for the legs. That is, five separate comestible productscan be formed and then assembled together on top of the cake 905 to formthe Cartoon Man cake adornment 900. Each separate comestible product isformed separately using the techniques described above in reference tothe Cartoon Man (as a whole). This multi-step process can be preferredwhen creating fragile comestible products that may break, for example,at points of weakness, such as where the arm attaches to the body, orthe like.

Gelatinous Edible Compositions

Gelatinous edible compositions and methods for making the same areprovided herein. A gelatinous edible composition can be used in theprocesses described herein to result in printed gelatinous ediblecompositions. Examples of gelatinous edible compositions include nougatsand gummis.

A gummi-type gelatinous edible composition can include one or more ofeach of the following: a sweetener, a gelling agent, a preservative, aflavorant, and a colorant. In certain cases, a gummi-type gelatinousedible composition can further include a shortening agent. Typically, agummi-type gelatinous edible composition also includes water, and can beprepared as an aqueous mixture or solution at a higher temperature(e.g., from about 90° C. to about 120° C.), which subsequently gels atreduced temperatures (e.g., below about 60° C.). Depending on thegummi-type composition, water can be included from about 10% to about35% by weight of the final composition, e.g., from about 11% to about15%, from about 20% to about 25%, from about 30% to about 35%, or atabout 12.7% or 23%. As used herein, a “final” gelatinous ediblecomposition is the composition that is deposited into a relief moldprior to gelling and/or setting and conditioning.

For a gummi-type gelatinous edible composition, one or more sweetenerscan be included at a percentage by weight of the final composition ofabout 30% to about 75%, or any value or range therebetween (e.g., about30% to about 45%; about 40% to about 70%; about 50% to about 68%, orabout 60% to about 70%). A sweetener can be selected from the following:cane sugar, granulated sugar, a sugar syrup (e.g., corn syrup, glucosesyrup, or fructose syrup), or a low calorie syrup (e.g., sorbitol,maltitol, xylitol, or lactitol). In certain cases, one or moresweeteners for use in a gummi-type gelatinous edible composition caninclude a sugar syrup or a low calorie syrup and granulated sugar. Insuch cases water may be included, e.g., to aid in dissolution of thegranulated sugar. In other cases, only sugar syrups and/or low caloriesyrups are used, with a reduced amount or no water required. In yetother cases, a sugar syrup, a low calorie syrup, a granulated sugar, andwater can be used. In certain cases, one or more sweeteners can beblended to form a sweetener solution (e.g., with water if included) andthen heated (e.g., to a temperature from about 110° C. to about 120° C.,such as 116° C.), followed by cooling to about 90° C. to about 100° C.prior to the addition of a gelling agent.

A gelling agent for use in a gummi-type gelatinous edible compositionfunctions to provide elasticity and chewiness. Gelling agents can beselected from fish, bovine, and poultry gelatin. Typically a gellingagent is included in an amount of from about 3% to about 10% by weightof the final gelatinous edible composition, or any value therebetween,e.g., about 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.1%, 7.2%, 7.3%, 7.4%,7.5%, 8%, 8.5%, 9%, and 9.5%. In the preparation of gummi-typegelatinous edible compositions, a gelling agent is typically dissolved,e.g., in hot water such as water having a temperature from about 65° C.to about 85° C. (e.g., 77° C.). The aqueous gelling agent solution canthen be added to a sweetener solution, e.g., as prepared above and at atemperature of about 90° C. to about 100° C. In certain cases one ormore sweeteners can be added to a gelling agent solution prior to mixingof the gelling agent solution with the sweetener solution describedpreviously.

A shortening agent can be included in a gummi-type gelatinouscomposition in a concentration by weight percent of from about 0% toabout 5%, e.g., 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, or 4.5%. Ashortening agent serves to lend a slightly easier bite to the finalgelatinous edible composition. Useful shortening agents include aunrefined or refined, modified or unmodified starch, such as a wheatstarch, maize starch, potato starch, and tapioca starch. A gum, such aspectin, agar, and carrageenan may also be used. A shortening agent canbe included in a sweetener solution prior to heating the sweetenersolution as described above.

One or more food grade preservatives, colorants, and flavorants can alsobe included in a gummi-type gelatinous edible composition. Apreservative can be, for example, any food grade preservative known tothose having ordinary skill in the art, such as citric acid monohydrate,and can be included in an amount of from about 0.1% to about 3%, e.g.,about 0.5%, 1%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.5%, and 2.8%. Asused herein, colorants include color enhancing agents and whitening oropacifying agents. Suitable colorants can be, for example, whiteners,colorants, inks, dyes, or pigments. Any known colorant approved forhuman consumption can be used, including, for example, carmoisine,quinoline, ponceau 4R, blue 1, vegetable carbon, blue V, blue 2, andFD&C pigments such as yellow 5, red 3, red 40, blue 1, and blue 2.Additional useful examples include powdered inks, e.g., E100, E102,E104, E110, E120, E122, E124, E127, E129, E131, E132, E133, E140, E141,E153, 160, E161(1), E163, E170, and E171. Typically, a food gradecolorant for use herein is soluble in aqueous solutions. A coloranttypically is added in an amount quantum satis, or an amount necessary toachieve the desired color and intensity required. Flavorants can also beincluded if desired and in amounts quantum satis.

To prepare a gummi-type gelatinous edible composition, e.g., fordeposition into a printed relief mold and subsequent removal, thefollowing process can be used:

1. Hydrate the gelling agent (e.g., gelatin) in hot water (e.g., at atemperature of from about 65° C. to about 85° C., such as 77° C.) toform a gelling agent solution. It should be mixed and allowed to standuntil clear. Skim foam off after standing. If desired, blend low caloriesyrup (e.g., sorbitol) into gelling agent solution.

2. Combine one or more sweeteners, water (if included), and shorteningagent (if included) to form a sweetener solution and heat, e.g., at atemperature from about 110° C. to about 120° C., such as 116° C. Incertain cases, a sweetener solution may include from 86-87% totalsolids. Cool to about 90° C. to about 100° C.

3. Add the gelling agent solution to the sweetener solution. Blendslowly or use a vacuum blender to prevent air incorporation. Ensure thatgelling solution is completely dissolved.

4. Add any preservative, flavorants, or colorants to the above mixtureto form the final gelatinous edible composition.

5. Deposit within about 30 minutes, e.g., into printed relief molds.Depositing of the gelatinous edible composition in the relief mold canoccur at a temperature of from about 40° C. to about 80° C., or fromabout 50° C. to about 75° C., or from about 60° C. to about 70° C. Notethat an agitated and heated holding vessel may be required here to holdthe product prior to depositing if a continuous process is required.

6. Expose the deposited gelatinous edible composition to a temperatureof from about 4° C. to about 10° C. (e.g. about 5° C.) for a period ofabout 5 to about 50 minutes, e.g., about 5 to about 20 minutes, about 10to about 20 minutes, about 20 to about 40 minutes, about 10 to about 30minutes, in order to form a skin on the deposited gelatinous ediblecomposition. The exposing can occur in a cooling tunnel.

7. Allow the deposited gelatinous edible composition to set for a periodof about 1 to about 5 hours at a temperature of from about 1° C. toabout 5° C. Setting can take place in a refrigerator or cooling room. Incertain cases, the time period can be from about 2 to about 4 hours.

8. Condition the deposited gelatinous edible composition in the reliefmold, e.g., at a temperature of from about 19° C. to about 24° C., orfrom about 20° C. to about 22° C. Conditioning can occur for a period offrom about 14 to about 75 hours, e.g., from about 18 to about 24 hours,or from about 20 to about 72 hours. The conditioned deposited gelatinousedible composition can then be removed from the mold, to yield thedecorated gelatinous edible composition.

Note that a conditioned gummi-type gelatinous edible composition can, incertain cases, exhibit a moisture content of from about 15% to about22%, or from about 17% to about 20%.

A nougat-type gelatinous edible composition can include one or more ofeach of the following: a sweetener, an aerating agent, a preservative, aflavorant, and a colorant. Typically, a nougat-type gelatinous ediblecomposition also includes water, and can be prepared as an aqueousmixture or solution at a higher temperature (e.g., from about 90° C. toabout 140° C.), which subsequently gels at reduced temperatures (e.g.,below about 60° C.). Depending on the nougat-type composition, water canbe included from about 4% to about 35% by weight of the finalcomposition, e.g., from about 4% to about 6%, from about 11% to about15%, from about 20% to about 25%, from about 30% to about 35%, or atabout 5.5%.

For a nougat-type gelatinous edible composition, one or more sweetenerscan be included at a percentage by weight of the final composition ofabout 60% to about 95%, or any value or range therebetween (e.g., about60% to about 70%, about 75% to about 87%, about 80% to about 90%, about83% to about 88%). A sweetener can be selected from the following: canesugar, granulated sugar, icing sugar, a sugar syrup (e.g., corn syrup,glucose syrup, or fructose syrup), or a low calorie syrup (e.g.,sorbitol, maltitol, xylitol, or lactitol). In certain cases, one or moresweeteners can include a sugar syrup or a low calorie syrup andgranulated sugar. In such cases water may be included, e.g., to aid indissolution of the granulated sugar. In other cases, only sugar syrupsand/or low calorie syrups are used, with a reduced amount or no waterrequired. In yet other cases, a sugar syrup, a low calorie syrup, agranulated sugar, and water can be used. In certain cases, one or moresweeteners can be blended to form a sweetener solution (e.g., with waterif included) and then heated (e.g., to a temperature from about 125° C.to about 140° C., such as from about 120° C. to about 127° C., or fromabout 135-137° C.).

One or more aerating agents can also be included in a nougat-typegelatinous edible composition, at a percentage from about 0.05% to about1.5% by weight, e.g., 0.1%, 0.2%, 0.25%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%,0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, or 1.4%. An aerating agent can be agluten, such as a hydrolysed gluten, e.g., hydrolysed wheat gluten.Hyfoama 66 can be used as an aerating agent and is availablecommercially from Food Ingredient Technology, Ltd. An aerating agent canbe mixed with one or more sweeteners and beaten to form a stiff foam,e.g., with a high-speed wisk or paddle. The heated sweetener solutiondescribed previously can be added to this stiff foam. If needed,additional sweeteners can also be incorporated into this final mixture.

One or more food grade preservatives, colorants, and flavorants can alsobe included in a nougat-type gelatinous edible composition, e.g., asdescribed previously.

To prepare a nougat-type gelatinous edible composition, e.g., fordeposition into a printed relief mold, the following process can beused:

1. Mix one or more aerating agents with one or more sweeteners to astiff foam.

2. Heat one or more sweeteners to 125° C. to about 140° C., such as fromabout 120° C. to about 127° C., or from about 135-137° C. This stepmight require specialized equipment such as a sugar boiler with a lowspeed mixing option. Add to the stiff foam of step 1.

3. Add one or more sweeteners, if desired, to the mixture of step 2. Donot over-mix.

4. Add any preservative, flavorants, or colorants to the above mixtureto form the final gelatinous edible composition.

5. Deposit within about 30 minutes, e.g., into printed relief molds.Depositing of the gelatinous edible composition in the relief mold canoccur at a temperature of from about 40° C. to about 80° C., or fromabout 50° C. to about 75° C., or from about 60° C. to about 70° C. Notethat an agitated and heated holding vessel may be required here to holdthe product prior to depositing if a continuous process is required. Inaddition, specialized depositing equipment may also be required, such asheated lines to deal with the high viscosity of the solutions.

6. Expose the deposited gelatinous edible composition to a temperatureof from about 4° C. to about 10° C. (e.g. about 5° C.) for a period ofabout 5 to about 50 minutes, e.g., about 5 to about 20 minutes, about 10to about 20 minutes, about 20 to about 40 minutes, about 10 to about 30minutes, in order to form a skin on the deposited gelatinous ediblecomposition. The exposing can occur in a cooling tunnel.

7. Allow the deposited gelatinous edible composition to set for a periodof about 1 to about 5 hours at a temperature of from about 1° C. toabout 5° C. Setting can take place in a refrigerator or cooling room. Incertain cases, the time period can be from about 2 to about 4 hours.

8. Condition the deposited gelatinous edible composition in the reliefmold, e.g., at a temperature of from about 19° C. to about 24° C., orfrom about 20° C. to about 22° C. Conditioning can occur for a period offrom about 14 to about 75 hours, e.g., from about 18 to about 24 hours,or from about 20 to about 72 hours, or from about 24 to about 48 hours.The conditioned gelatinous edible composition can then be removed fromthe relief mold, e.g., to yield the decorated gelatinous ediblecomposition.

For both gummi- and nougat-type gelatinous edible compositions, theinterior surface of the relief mold may in certain cases be fullyprinted, e.g., in order to ensure that the gelatinous edible compositiondoes not stick to the mold.

Edible Ink Compositions

Edible ink compositions described herein can be screen printed in afour-color process, for example, and are easily transferable from formedplastic molds and carriers to a comestible product. An edible inkcomposition can include one or more of each of the following: aviscosity controller, a film forming compound; an emulsifier; and a foodgrade colorant. Optional ingredients can include one or moreplasticizers or humectants. For application to a carrier, an edible inkcomposition is typically prepared as an aqueous solution.

Viscosity Controllers

One or more viscosity controllers can be used to provide structure andviscosity to an edible ink composition, e.g., to facilitate applicationto a carrier. Examples include various food grade starches andsweeteners. Starches in unrefined, refined, unmodified or modified formcan be used. Exemplary starches include maize (corn), potato, wheat, andtapioca starch. Exemplary sweeteners include glucose, lactose, dextrose,fondant icing sugar, and icing sugar.

The total amount of viscosity controllers can range from about 65% toabout 80% by weight of an aqueous edible ink composition, or any valuetherebetween (e.g., 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78,79% by weight). In some embodiments, the total amount of viscositycontrollers can range from about 70% to about 75% by weight of anaqueous edible ink composition, or any value therebetween. In certainembodiments, the total amount of viscosity controllers will range fromabout 72% to about 74% by weight of an aqueous edible ink composition.For example, fondant icing sugar can be used at about 73% by weight.

Starches and sweeteners for use as viscosity controllers can bepurchased commercially from a variety of sources, e.g., Penford Foods,Englewood Colo.

Film Forming Compounds, Plasticizers, and Humectants

One or more film forming compounds can be used to provide bendability,flexibility, and peelability to an edible ink composition, e.g., tofacilitate its removal from a carrier and transfer to a comestibleproduct. Exemplary film forming compounds includehydroxypropylmethylcellulose and methylcellulose. Gum compounds can alsobe used as film forming compounds. For example, guar, acacia, or arabicgums can be used as a film forming compound.

One or more film forming compounds can be included in an amount rangingfrom about 0.6% to about 4% by weight of an aqueous edible inkcomposition, or any value therebetween (e.g., 0.8%, 0.9%, 1.0%, 1.2%,1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, or3.8%). In some embodiments, one or more film forming compounds can beincluded in an amount ranging from about 0.8% to about 1.4% by weight ofan aqueous edible ink composition, or any value therebetween (e.g.,0.9%, 1%, 1.1%, 1.2%, or 1.3%). For example,hydroxypropylmethylcellulose can be included in an amount of about 0.8%by weight.

In some embodiments, one or more plasticizers and/or humectants are alsoincluded in an aqueous edible ink composition. Plasticizers and/orhumectants can be used to retain moisture and impart flexibility. One ormore humectants or plasticizers, or both, can be included in a totalamount from about 0.03% to about 0.4% by weight of an aqueous edible inkcomposition, or any value therebetween (e.g., 0.04, 0.05, 0.06, 0.07,0.08, 0.1, 0.12, 0.15, 0.18, 0.2, 0.22, 0.25, 0.28, 0.3, 0.32, 0.35,0.38%). A typical plasticizer for use in a composition described hereinis propylene glycol; a typical humectant is glycerine. For example, insome embodiments, propylene glycol is included in an amount of about0.06% by weight of an aqueous edible ink composition.

Emulsifiers

An edible ink composition can include one or more emulsifers. Anemulsifier can help to ensure homogeneity of an edible ink compositionand to maintain the clarity of an image applied to a comestible.Suitable emulsifiers include, for example, lecithin, polyglycerolpolyricinoleate, acetic esters of monoglycerides, polyoxyethylenesorbitan monostearate (e.g. a commercially available product known asPOLYSORBATE 60, CRILLET, CRILLET VEG A, TWEEN, or TWEEN 60), andcombinations thereof.

The choice of emulsifier can be influenced by the nature of thecomestible to which the colored decoration is to be applied. Forexample, for chocolate comestibles, lecithin may be useful, whilePOLYSORBATE 60 may be used for sugar-based confections, such as hardcandies or fudge. In other embodiments, a mixture of emulsifiers can beused. A useful emulsifier mixture can include lecithin and POLYSORBATE60.

The total amount of emulsifiers in an aqueous edible ink composition canrange from about 1% by weight to about 12% by weight, or any valuetherebetween (e.g., 1.2, 1.5, 2, 2.2, 2.5, 2.6, 2.8, 2.9, 3, 3.2, 3.5,3.8, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5, 5.8, 6, 6.2, 6.5, 6.8, 7, 7.2, 7.5,7.8, 8, 8.2, 8.5, 8.8, 9, 9.2, 9.5, 9.8, 10, 10.2, 10.5, 10.8, 11, 11.2,11.5, or 11.8%). For example, a mixture of lecithin and POLYSORBATE 60can be used, where the lecithin ranges from about 3% to about 7% byweight of an aqueous edible ink composition, and the POLYSORBATE 60ranges from about 0.5% to about 5% by weight of an aqueous edible inkcomposition. In one embodiment, lecithin is used in an amount of about5.8% and POLYSORBATE 60 is used in an amount of about 2.9%.

Food Grade Colorant

An aqueous edible ink composition can include one or more food gradecolorants. As used herein, colorants include color enhancing agents andwhitening or opacifying agents. Suitable colorants can be, for example,whiteners, colorants, inks, dyes, or pigments. Any known colorantapproved for human consumption can be used, including, for example,carmoisine, quinoline, ponceau 4R, blue 1, vegetable carbon, blue V,blue 2, and FD&C pigments such as yellow 5, red 3, red 40, blue 1, andblue 2. Additional useful examples include powdered inks, e.g., E100,E102, E104, E110, E120, E122, E124, E127, E129, E131, E132, E133, E140,E141, E153, 160, E161(b), E163, E170, and E171. Typically, a food gradecolorant for use herein is soluble in aqueous solutions.

A colorant, e.g., a powdered ink, is added in an amount quantum satis,or an amount necessary to achieve the desired color and intensityrequired for a particular colored decoration. For example, a powderedink may be used at a pigment level between 5% and 30% of the powderedink. Typically, a colorant such as a powdered ink is added in an amountof about 0.01% to about 0.4% by weight of an aqueous edible inkcomposition, or any value therebetween (e.g., 0.02, 0.04, 0.06, 0.08,0.1, 0.12, 0.14, 0.16, 0.18, 0.2, 0.22, 0.24, 0.26, 0.28, 0.3, 0.32,0.34, 0.36, or 0.38%), although amounts outside these ranges can be usedin particular cases to achieve a desired color intensity.

Water

Water is typically included in an amount of from about 13% to about 25%by weight of an aqueous edible ink composition, or any valuetherebetween (e.g., about 14, 14.2, 14.5, 14.8, 15, 15.2, 15.5, 15.8,16, 16.2, 16.5, 16.7, 16.8, 17, 17.2, 17.5, 17.8, 18, 18.2, 18.5, 18.8,19, 19.2, 19.5, 19.8, 20, 20.2, 20.5, 20.8, 21, 21.2, 21.5, 21.8, 22,22.2, 22.5, 22.8, 23, 23.2, 23.5, 23.8, or 24% by weight). Certainembodiments have about 13% to about 18% water. For example, oneembodiment includes about 16.77% water. Once prepared, a colored aqueousedible ink composition can be used to achieve a four color process setor block print set, as described previously.

Exemplary Edible Ink Composition

Edible ink compositions are typically aqueous solutions and can beprepared using the previously described components at the previouslyindicated percentage by weight amounts. For example, a useful edible inkcomposition can be an aqueous edible ink composition comprising:

a) one or more viscosity controllers at about 73% to about 75% by weightof said aqueous edible ink composition;

b) one or more film forming compounds at about 0.5% to about 1.4% byweight of said aqueous edible ink composition;

c) one or more emulsifiers at about 5% to about 12% by weight of saidaqueous edible ink composition;

d) one or more plasticizers at about 0.03% to about 0.09% by weight ofsaid aqueous edible ink composition; and

e) water at about 12% to about 20% by weight of said aqueous edible inkcomposition.

In certain embodiments, the one or more viscosity controllers is fondanticing sugar; the one or more film forming compounds ishydroxypropylmethylcellulose; the one or more emulsifiers are lecithinand POLYSORBATE 60; and the one or more plasticizers is propyleneglycol. For example, in a specific embodiment, an aqueous edible inkcomposition can be prepared with the following ingredients (amounts byweight %):

% by Weight Dry Ingredients Fondant Icing (powdered) sugar 73.341Hydroxypropylmethylcellulose 0.8 Liquid Ingredients POLYSORBATE 60 2.94Propylene Glycol 0.06 Lecithin 5.88 Water 16.77

Methods for Preparing an Edible Ink Composition

An exemplary method for preparing an edible ink composition can includedissolving or dispersing one or more film forming compounds and optionalplasticizers and/or humectants in water using, for example, a high shearhand blender or Silverson Homogeniser. The aqueous mixture of filmforming compounds (with optional plasticizers or humectants) is referredto as a membrane mixture. One or more food grade colorants can then beadded and similarly dispersed in the aqueous membrane mixture. Theviscosity controller, e.g., fondant icing (powdered) sugar, is thenmixed with the membrane mixture in a similar manner. Finally, one ormore emulsifiers, e.g., lecithin and POLYSORBATE 60, are added and mixedin using, e.g., a Silverson Homogeniser, until a smooth liquid results.

In certain cases, the material used to fill the mold (e.g., chocolate orchocolate compound) can be prepared accordingly to conventionaltechniques, and may include some or all of the following ingredients:

a. icing or fondant icing (powdered) sugar;

b. lactose;

c. lecithin;

d. cocoa butter;

e. butterfat;

f. hydrogenated vegetable oil;

g. whey powders;

h. milk powders;

i. whole milk;

j. skim milk powder;

k. full cream milk;

l. gelatine;

m. citric acid;

n. starch/modified starch;

o. pectin; and/or

p. corn syrup

EXAMPLES Example 1 Exemplary Gummi and Nougat Gelatinous EdibleCompositions Hard Short Nougat Recipe

kg % by weight Part I Hyfoama 66 0.100 0.242 Water 1.500 3.628 IcingSugar 2.500 6.046 Part II Sugar 13.500 32.648 Water 4.500 1.861 GlucoseSyrup 17.500 42.322 Part III Icing Sugar 1.750 4.232

The following batch process was used to prepare nougat-type gelatinousedible compositions:

-   -   1. In part I, beat all the ingredients to a stiff foam. Use a        high-speed whisk or paddle.    -   2. In part II boil the ingredients to 127° C.    -   3. Add the icing sugar from part III and mix in. Do not over        mix.    -   4. Allow to cool to 60-70° C., and deposit in fully printed        molds.    -   5. Pass molds through Solich cooling tunnel (5° C.) where it        skins the gummi solution. Chill in fridge (2 to 4 hours) to        improve set.    -   6. The product should be fully hardened within 2 days (e.g., 2        days of conditioning) for extraction from the molds.

Gummi Compositions

The following 3 recipes were prepared:

Recipe 1:

% by weight kg Part 1 Water 6.446 5.586 Icing Cane Sugar 28.850 25.000Glucose Syrup 36.700 31.802 Part 2 Hot water (77° C.) 14.850 12.868Gelatin (Fish Gelatin Bloom 7.425 6.434 375) Sorbitol 2.333 2.022 Part 3Water 1.698 1.471 Citric Acid Monohydrate 1.698 1.471 100.000 86.654

Recipe 2:

% by kg weight Part 1 Glucose Syrup 50 69.930 Part 2 Hot water (77° C.)11.4 15.944 Gelatin (Fish Gelatin Bloom 5.5 7.692 375) Sorbitol 2 2.797Part 3 Water 1.3 1.818 Citric Acid Monohydrate 1.3 1.818 71.5 100.000

Recipe 3:

% by weight kg Part 1 Water 6.982 5.586 Cane Sugar 27.926 25.000 CornSyrup 35.524 31.802 Wheat Starch 2.053 1.838 Part 2 Hot water (77° C.)14.374 12.868 Gelatin 7.187 6.434 Sorbitol 2.259 2.022 Part 3 Water1.643 1.471 Citric Acid Monohydrate 1.643 1.471 Flavouring 0.411 0.368

The following batch process was used to prepare gummi-type gelatinousedible compositions using the recipes above:

-   -   1. Hydrate gelatin in hot water (˜77° C.). It should be mixed        and allowed to stand until clear. Skim foam off after standing.    -   2. Mix Part 1 ingredients and heat at 116° C. Cool to 100° C.    -   3. Blend sorbitol into gelatin solution. Add the gelatin        solution to the Part 1 heated syrup. Blend slowly or use a        vacuum blender to prevent air incorporation. Ensure gelatin is        completely dissolved.    -   4. Add the citric acid water solution and deposit the batch at        60-70° C. within 30 minutes.    -   5. Once deposited into fully printed molds (i.e. the whole        surface has to be covered in print to prevent sticking to        plastic), the gummi solution is passed through a Solich cooling        tunnel (5° C.) where it skins the gummi solution.    -   6. The molds are placed in the fridge (2 to 4 hours) to get a        proper set. Once cooled they should be placed in a conditioning        room. Industrially the target moisture is 17-20% (21° C. air        temperature) and an average rate of setting time is 18 to 24        hours. Results show that conditioning at room temperature for        2-3 days gives the desired consistency, although this depends on        atmospheric conditions.

A number of embodiments of the invention have been described.Nevertheless, it will be understood that various modifications may bemade without departing from the spirit and scope of the invention.Accordingly, other embodiments are within the scope of the followingclaims.

1. A method for printing an image on a gelatinous edible composition,the method comprising: applying an image using an edible ink compositiononto a substantially planar carrier, the image being disproportionaterelative to an original version of the image; forming a threedimensional impression in the carrier to form a non-planar relief moldfor a gelatinous edible composition, such that the three dimensionalimpression formed in the carrier corresponds to a three dimensionalrepresentation of the original version of the image and wherein theimage applied to the carrier is in register with the three dimensionalrepresentation; depositing a gelatinous edible composition into therelief mold to substantially overlie the image; and removing thegelatinous edible composition with the image applied thereto from therelief mold.
 2. The method of claim 1, wherein a boundary of the imageapplied to the carrier is in register with a boundary of the threedimensional impression formed in the carrier.
 3. The method of claim 1,wherein forming a three dimensional impression in the carrier to form anon-planar relief mold comprises: creating a vacuum between a surface ofa three dimensional non-planar model corresponding to a threedimensional representation of the original version of the image and acarrier and vacuum forming the carrier to the surface of the model. 4.The method of claim 3, wherein the surface of the model is coated with aheat resistant, non-stick material.
 5. The method of claim 1, whereinthe image comprises a multi-color image.
 6. The method of claim 1,wherein the carrier comprises a thermoplastic sheet.
 7. The method ofclaim 1, wherein applying an image onto a substantially planar carrierincludes: screen printing one or more colors comprising the image ontothe carrier using one or more colors of an edible ink composition. 8.The method of claim 7, wherein the edible ink composition comprises: a)one or more viscosity controllers; b) one or more film formingcompounds; c) one or more emulsifiers; and d) one or more food gradecolorants.
 9. The method of claim 8, wherein the edible ink compositionfurther comprises one or more plasticizers.
 10. The method of claim 8,wherein the edible ink composition further comprises one or morehumectants.
 11. The method of claim 8, wherein the edible inkcomposition further comprises water.
 12. The method of claim 8, whereinthe edible ink composition is an aqueous edible ink compositioncomprising: a) one or more viscosity controllers at about 65% to about80% by weight of said aqueous edible ink composition; b) one or morefilm forming compounds at about 0.6% to about 4% by weight of saidaqueous edible ink composition; and c) one or more emulsifiers at about1% to about 12% by weight of said aqueous edible ink composition. 13.The method of claim 12, wherein the aqueous edible ink compositionfurther comprises a plasticizer at about 0.03% to about 0.4% by weight.14. The method of claim 12, wherein the aqueous edible ink compositionfurther comprises water at about 13% to about 25% by weight.
 15. Themethod of claim 12, wherein the aqueous edible ink composition furthercomprises a powdered ink.
 16. The method of claim 1, wherein saiddepositing of said gelatinous edible composition in said relief moldoccurs at a temperature of from about 40° C. to about 80° C.
 17. Themethod of claim 16, wherein said temperature is from about 50° C. toabout 75° C.
 18. The method of claim 17, wherein said temperature isfrom about 60° C. to about 70° C.
 19. The method of claim 16, furthercomprising exposing said deposited gelatinous edible composition in saidrelief mold to a temperature of from about 4° C. to about 10° C. inorder to form a skin on said deposited gelatinous edible composition.20. The method of claim 19, wherein said temperature is about 5° C. 21.The method of claim 19, wherein said exposing occurs in a coolingtunnel.
 22. The method of claim 19, further comprising allowing saiddeposited gelatinous edible composition in said relief mold to set for aperiod of about 1 to about 5 hours at a temperature of from about 1° C.to about 5° C.
 23. The method of claim 22, wherein said period is about2 to about 4 hours.
 24. The method of claim 22, further comprisingconditioning said deposited gelatinous edible composition in said reliefmold.
 25. The method of claim 24, wherein said conditioning occurs at atemperature of from about 19° C. to about 24° C.
 26. The method of claim25, wherein said conditioning occurs at a temperature of from about 20°C. to about 22° C.
 27. The method of claim 24, wherein said conditioningOccurs for a period of from about 14 to about 75 hours.
 28. The methodof claim 27, wherein said period is from about 18 to about 24 hours. 29.The method of claim 27, wherein said period is from about 20 to about 72hours.
 30. The method of claim 24, wherein said conditioned gelatinousedible composition exhibits a moisture content of from about 15% toabout 22%.
 31. The method of claim 30, wherein said conditionedgelatinous edible composition exhibits a moisture content of from about17% to about 20%.
 32. A method for printing an image on a gelatinousedible composition, comprising: a) creating a three-dimensional modelbased on an original two-dimensional artwork, the originaltwo-dimensional artwork including an outline and one or more coloredregions; b) printing an outline of the original two-dimensional artworkonto a substantially planar carrier; c) vacuum forming the printedcarrier to the three-dimensional model thereby forming athree-dimensional impression in the printed carrier at a locationcoinciding with the outline printed on the carrier thereby deforming theoutline, where the three-dimensional impression formed in the carrier isa three dimensional representation of the original two-dimensionalartwork; d) measuring misalignment of the deformed outline to thethree-dimensional impression and creating an adjusted two-dimensionalartwork based on the original two-dimensional artwork and themeasurements, the adjusted two-dimensional artwork including an adjustedoutline; f) repeating steps b through d where the adjusted outline isprinted onto a carrier in step b, until an outline of an adjusted twodimensional artwork printed on a carrier substantially aligns with athree-dimensional impression formed in the carrier, where said adjustedtwo-dimensional artwork thereby forms a final two-dimensional artwork;g) printing a colored image corresponding to the final two-dimensionalartwork onto a carrier; h) vacuum forming the printed carrier to thethree-dimensional model thereby creating a three-dimensional impressionin the printed carrier that aligns to the colored image, where thethree-dimensional impression forms a relief mold; and i) filling therelief mold with a gelatinous edible composition.
 33. The method ofclaim 32, further comprising: removing the gelatinous edible compositionwith the colored image adhered thereto from the relief mold.
 34. Themethod of claim 32, wherein the carrier is a thermoplastic sheet. 35.The method of claim 1 or claim 32, wherein said gelatinous ediblecomposition is a nougat or gummi-type gelatinous edible composition. 36.A gummi-type gelatinous edible composition comprising one or more ofeach of the following: a sweetener, a gelling agent, and a shorteningagent.
 37. The gummi-type gelatinous edible composition of claim 36,further comprising water.
 38. The gummi-type gelatinous ediblecomposition of claim 37, wherein said water is included from about 10%to about 35% by weight of the final composition.
 39. The gummi-typegelatinous edible composition of claim 37, wherein said one or moresweeteners are included at a percentage by weight of the finalcomposition of about 30% to about 75%.
 40. The gummi-type gelatinousedible composition of claim 39 wherein said one or more sweeteners areselected from the group consisting of: cane sugar, granulated sugar, asugar syrup, and a low calorie syrup.
 41. The gummi-type gelatinousedible composition of claim 36, wherein said one or more gelling agentsare selected from fish, bovine, and poultry gelatin.
 42. The gummi-typegelatinous edible composition of claim 36, wherein said one or moregelling agents are included in an amount of from about 3% to about 10%by weight of the final composition.
 43. The gummi-type gelatinous ediblecomposition of claim 36, wherein said one or more shortening agents areincluded in an amount of from about 0% to about 5% by weight of thefinal composition.
 44. The gummi-type gelatinous edible composition ofclaim 43 wherein said one or more shortening agents is selected from thegroup consisting of unrefined, refined, modified and unmodifiedstarches.
 45. The gummi-type gelatinous edible composition of claim 44,wherein said one or more shortening agents is selected from the groupconsisting of wheat starch, maize starch, potato starch, and tapiocastarch.
 46. A method for preparing a gummi-type gelatinous ediblecomposition comprising: a) hydrating a gelling agent; b) combining oneor more sweeteners to form a sweetener solution; c) heating saidsweetener solution to a temperature from about 110° C. to about 120° C.and then cooling said heated sweetener solution to a temperature fromabout 90° C. to about 100° C.; and d) mixing said gelling agent solutionwith said cooled sweetener solution to form a gummi-type gelatinousedible composition.
 47. The method of claim 46, further comprising: e)depositing said gummi-type gelatinous edible composition from step d) ata temperature of from about 40° C. to about 80° C. within about 30minutes into a printed relief mold.
 48. The method of claim 47, furthercomprising exposing said deposited gelatinous edible composition to atemperature of from about 4° C. to about 10° C. for a period from about10 to about 20 minutes in order to form a skin on said depositedgelatinous edible composition.
 49. The method of claim 48, furthercomprising allowing said deposited gelatinous edible composition to setfor a period of about 1 to about 5 hours at a temperature of from about1° C. to about 5° C.
 50. The method of claim 49, further comprisingconditioning said deposited gelatinous edible composition at atemperature of from about 19° C. to about 24° C. for a period of fromabout 14 to about 75 hours.
 51. A nougat-type gelatinous ediblecomposition comprising one or more of each of the following: a sweetenerand an aerating agent.
 52. The nougat-type gelatinous edible compositionof claim 51 further comprising water from about 4% to about 35% byweight of the final composition.
 53. The nougat-type gelatinous ediblecomposition of claim 51, wherein said one or more sweeteners can beincluded at a percentage by weight of the final composition of about 60%to about 95%.
 54. The nougat-type gelatinous edible composition of claim53, wherein said one or more sweeteners are selected from the groupconsisting of: cane sugar, granulated sugar, icing sugar, a sugar syrup,and a low calorie syrup.
 55. The nougat-type gelatinous ediblecomposition of claim 54, wherein said one or more aerating agents areincluded at a percentage from about 0.05% to about 1.5% by weight of thefinal composition.
 56. The nougat-type gelatinous edible composition ofclaim 55, wherein said aerating agent is hydrolysed wheat gluten.
 57. Amethod for preparing a nougat-type gelatinous edible compositioncomprising: a) mixing one or more aerating agents with one or moresweeteners to form a stiff foam; b) heating one or more sweeteners at atemperature from about 125° C. to about 140° C.; and c) combining thestiff foam of a) with the heated sweetener of b) to form a gelatinousedible composition.
 58. The method of claim 57 further comprising:depositing said gelatinous edible composition from step c) at atemperature of from about 40° C. to about 80° C. within about 30 minutesinto a printed relief mold.
 59. The method of claim 58, furthercomprising: exposing said deposited gelatinous edible composition to atemperature of from about 4° C. to about 10° C. for a period of about 10to about 20 minutes in order to form a skin on said deposited gelatinousedible composition.
 60. The method of claim 59, further comprisingallowing said deposited gelatinous edible composition to set for aperiod of about 1 to about 5 hours at a temperature of from about 1° C.to about 5° C.
 61. The method of claim 60, further comprisingconditioning said deposited gelatinous edible composition at atemperature of from about 19° C. to about 24° C. for a period of fromabout 14 to about 75 hours.
 62. A method for creating a relief mold, themethod comprising: applying an image using an edible ink compositiononto a substantially planar carrier, the image being disproportionaterelative to an original version of the image; and forming a threedimensional impression in the carrier to form a non-planar relief moldfor a comestible material, such that the three dimensional impressionformed in the carrier corresponds to a three dimensional representationof the original version of the image and wherein the image applied tothe carrier is in register with the three dimensional representation.63. The method of claim 62, wherein a boundary of the image applied tothe carrier is in register with a boundary of the three dimensionalimpression formed in the carrier.
 64. The method of claim 62, whereinforming a three dimensional impression in the carrier to form anon-planar relief mold comprises: creating a vacuum between a surface ofa three dimensional non-planar model corresponding to a threedimensional representation of the original version of the image and acarrier and vacuum forming the carrier to the surface of the model. 65.The method of claim 64, wherein the surface of the model is coated witha heat resistant, non-stick material.
 66. The method of claim 62,further comprising: depositing a comestible material into the reliefmold to substantially overlie the image; and removing the comestiblematerial with the image applied thereto from the relief mold.
 67. Themethod of claim 62, wherein the image comprises a multi-color image. 68.The method of claim 62, wherein the carrier comprises a thermoplasticsheet.
 69. The method of claim 62, wherein applying an image onto asubstantially planar carrier includes: screen printing one or morecolors comprising the image onto the carrier using one or more colors ofthe edible ink composition.
 70. The method of claim 69, wherein theedible ink composition comprises: a) one or more viscosity controllers;b) one or more film forming compounds; c) one or more emulsifiers; andd) one or more food grade colorants.
 71. The method of claim 70, whereinthe edible ink composition further comprises one or more plasticizers.72. The method of claim 70, wherein the edible ink composition furthercomprises one or more humectants.
 73. The method of claim 70, whereinthe edible ink composition further comprises water.
 74. The method ofclaim 70, wherein the edible ink composition is an aqueous edible inkcomposition comprising: a) one or more viscosity controllers at about65% to about 80% by weight of said aqueous edible ink composition; b)one or more film forming compounds at about 0.6% to about 4% by weightof said aqueous edible ink composition; and c) one or more emulsifiersat about 1% to about 12% by weight of said aqueous edible inkcomposition.
 75. The method of claim 74, wherein the aqueous edible inkcomposition further comprises a plasticizer at about 0.03% to about 0.4%by weight.
 76. The method of claim 74, wherein the aqueous edible inkcomposition further comprises water at about 13% to about 25% by weight.77. The method of claim 74, wherein the aqueous edible ink compositionfurther comprises a powdered ink.
 78. A relief mold for creating athree-dimensional comestible product, the relief mold comprising: athree dimensional impression formed in a carrier, the three dimensionalimpression corresponding to a three dimensional representation of a twodimensional image; and an image applied in an edible ink composition toan interior surface of the three dimensional impression, the image beinga disproportionate version of the two dimensional image, such that thedisproportionate image is in register with the three dimensionalimpression formed in the carrier.
 79. The relief mold of claim 78,wherein the edible ink composition is deposited onto the carrier by ascreen printing process using one or more colors of edible inkcomposition.
 80. The relief mold of claim 78, wherein the image appliedto an interior of the impression comprises a multi-color image.
 81. Therelief mold of claim 78, wherein the carrier comprises a thermoplasticsheet.
 82. The relief mold of claim 78, wherein the edible inkcomposition comprises: a) one or more viscosity controllers; b) one ormore film forming compounds; c) one or more emulsifiers; and d) one ormore food grade colorants.
 83. The relief mold of claim 78, wherein theedible ink composition comprises: a) about 73.3% by weight fondant icingsugar; b) about 0.8% by weight hydroxypropylmethylcellulose; c) about2.9% by weight POLYSORBATE 60 and about 5.9% by weight lecithin; d)about 0.06% propylene glycol; and e) about 16.8% water.
 84. An edibleink composition comprising: a) one or more viscosity controllers; b) oneor more film forming compounds; c) one or more emulsifiers; and d) oneor more food grade colorants.
 85. The edible ink composition of claim84, wherein the edible ink composition further comprises one or moreplasticizers.
 86. The edible ink composition of claim 84, wherein theedible ink composition further comprises one or more humectants.
 87. Theedible ink composition of claim 84, wherein the edible ink compositioncomprises water.
 88. The edible ink composition of claim 84, wherein theedible ink composition is an aqueous edible ink composition comprising:a) one or more viscosity controllers at about 65% to about 80% by weightof the aqueous edible ink composition; b) one or more film formingcompounds at about 0.6% to about 4% by weight of the aqueous edible inkcomposition; and c) one or more emulsifiers at about 1% to about 12% byweight of the aqueous edible ink composition.
 89. The edible inkcomposition of claim 88, wherein the aqueous edible ink compositionfurther comprises a plasticizer at about 0.03% to about 0.4% by weight.90. The edible ink composition of claim 88, wherein the aqueous edibleink composition comprises water at about 13% to about 25% by weight. 91.The edible ink composition of claim 88, wherein the aqueous edible inkcomposition comprises a powdered ink.
 92. The edible ink composition ofclaim 90, wherein the edible ink composition is an aqueous edible inkcomposition comprising: a) one or more viscosity controllers at about73% to about 75% by weight of the aqueous edible ink composition; b) oneor more film forming compounds at about 0.5% to about 1.4% by weight ofthe aqueous edible ink composition; c) one or more emulsifiers at about5% to about 12% by weight of the aqueous edible ink composition; d) oneor more plasticizers at about 0.03% to about 0.09% by weight of theaqueous edible ink composition; and e) water at about 12% to about 20%by weight of the aqueous edible ink composition.
 93. The edible inkcomposition of claim 92, wherein the one or more viscosity controllersis fondant icing sugar; wherein the one or more film forming compoundsis hydroxypropylmethylcellulose; wherein the one or more emulsifiers arelecithin and POLYSORBATE 60; and wherein the one or more plasticizers ispropylene glycol.
 94. The edible ink composition of claim 93,comprising: a) about 73.3% by weight fondant icing sugar; b) about 0.8%by weight hydroxypropylmethylcellulose; c) about 2.9% by weightPOLYSORBATE 60 and about 5.9% by weight lecithin; d) about 0.06% byweight propylene glycol; and e) about 16.8% by weight water.
 95. Amethod for creating a relief mold for a comestible product, comprising:a) creating a three-dimensional model based on an originaltwo-dimensional artwork, the original two-dimensional artwork includingan outline and one or more colored regions; b) printing an outline ofthe original two-dimensional artwork onto a substantially planarcarrier; c) vacuum forming the printed carrier to the three-dimensionalmodel thereby forming a three-dimensional impression in the printedcarrier at a location coinciding with the outline printed on the carrierthereby deforming the outline, where the three-dimensional impressionformed in the carrier is a three dimensional representation of theoriginal two-dimensional artwork; d) measuring misalignment of thedeformed outline to the three-dimensional impression and creating anadjusted two-dimensional artwork based on the original two-dimensionalartwork and the measurements, the adjusted two-dimensional artworkincluding an adjusted outline; f) repeating steps b through d where theadjusted outline is printed onto a carrier in step b, until an outlineof an adjusted two dimensional artwork printed on a carriersubstantially aligns with a three-dimensional impression formed in thecarrier, where said adjusted two-dimensional artwork thereby forms afinal two-dimensional artwork; g) printing a colored image correspondingto the final two-dimensional artwork onto a carrier; and h) vacuumforming the printed carrier to the three-dimensional model therebycreating a three-dimensional impression in the printed carrier thataligns to the colored image, where the three-dimensional impressionforms a relief mold.
 96. The method of claim 95, further comprising:filling the relief mold with a comestible material.
 97. The method ofclaim 96, further comprising: removing the comestible material with thecolored image adhered thereto from the relief mold.
 98. The method ofclaim 95, wherein the carrier is a thermoplastic sheet.
 99. The methodof claim 95, wherein printing a colored image onto a carrier comprises:screen printing a colored image onto a carrier using an edible inkcomposition.
 100. The method of claim 99, wherein the edible inkcomposition comprises: a) one or more viscosity controllers; b) one ormore film forming compounds; c) one or more emulsifiers; and d) one ormore food grade colorants.
 101. The method of claim 100, wherein theedible ink composition comprises: a) about 73.3% by weight fondant icingsugar; b) about 0.8% by weight hydroxypropylmethylcellulose; c) about2.9% by weight POLYSORBATE 60 and about 5.9% by weight lecithin; d)about 0.06% propylene glycol; and e) about 16.8% water.